Tuesday, March 10, 2015

Homemade Mascarpone Cheese

Here is another really easy tutorial for cheese making

Recipe
Cooling time: 20 mins
Chilling time: 12 to 24 hours

ingredients:

2 cups heavy cream

1 tablespoon lemon juice

directions:

Bring
1 inch of water to a boil in a wide skillet. Reduce the heat to
medium-low so the water is barely simmering. Pour the cream into a
medium heat-resistant bowl, then place the bowl into the skillet. Heat
the cream, stirring often, to 190 F. If you do not have a thermometer,
wait until small bubbles keep trying to push up to the surface.

It
will take about 15 minutes of delicate heating. Add the lemon juice and
continue heating the mixture, stirring gently, until the cream curdles.
Do not expect the same action as you see during ricotta cheese making.
All that the whipping cream will do is become thicker, like a well-done
crème anglaise. It will cover a back of your wooden spoon thickly. You
will see just a few clear whey streaks when you stir.

Remove
the bowl from the water and let cool for about 20 minutes. Meanwhile,
line a sieve with four layers of dampened cheesecloth and set it over a
bowl. Transfer the mixture into the lined sieve. Do not squeeze the
cheese in the cheesecloth or press on its surface (be patient, it will
firm up after refrigeration time). Once cooled completely, cover with
plastic wrap and refrigerate (in the sieve) overnight or up to 24 hours.

notes:

it has a custard-like texture. Have no fear, it will firm
up beautifully in the fridge and will remain lusciously creamy. Keep
refrigerated and use within 3 to 4 days.
Double the recipe for more cheese.